As you can see, nothing but the finest will do for me. A friend of Noah’s, who is from France and whose family is in the wine business, was holding forth with my son about the virtues of various vintages. “My mom loves wine!” he said cheerfully. What kind, the friend asked. “The kind in the box.”
I used to like the kind in the bottle, but certain things have to go during a recession. And it was pointed out by my wine purveyor that wine in a box stays fresher longer. That, of course, is not an issue with me. I don’t get within six months of the expiration date for wine. Does wine ever expire? Not at my house.
And some of it actually finds its way into the food. My spaghetti sauce is about 70 proof. Equal amounts of crushed tomatoes and red wine. It also appears in pan sauces. Saute some seasoned chicken breasts, add some white wine and scrape up all the good bits on the bottom of the pan. Let the wine reduce by half and swirl in a bit of butter.
So the trick to sauteing mushrooms, and I’m sorry to repeat myself but some of you may not have had your listening ears on, is that you have to crank up the heat and cook them through the stage where they leach out all the water. If you stop while all that liquid is in the pan what you have are steamed mushrooms. You want a nice mahogany color on them, whether you’re adding red wine or not.
And since I’ve already admitted that I drink box wine, I’ll also admit that while I have several very nice sets of wine glasses, I often drink it in a Solo cup. There’s nothing like sitting in the garage (because we have banned ourselves from smoking in the house), playing World of Warcraft, and sipping wine from a Solo cup. That’s living, my friends.
Mushrooms in red wine
2 tablespoons butter
8 ounces sliced fresh mushrooms
Salt and pepper to taste
1/2 teaspoon dried thyme
1/3 cup red wine
Melt the butter in saute pan over medium high heat. Add the mushrooms and season with salt, pepper and the thyme. Saute them until all the liquid has evaporated and they are a nice golden brown. Add the wine and continue cooking until all the wine has been absorbed into the mushrooms.